Vegetarian Sushi

Name: Vegetarian Sushi
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 4 servings
Cuisine: Japanese
Ingredients: 0.5 whole Avocado; 0.5 whole Cucumber; 0.5 whole Green Bell Pepper; 1 tsp Lemon Juice; 0.33 cup Red Wine Vinegar; 1 tsp Salt; 0.25 cup Sesame Seeds; 1.5 cups Short-Grain Rice; 2 tsp Sugar; 1.5 cups Water; 0.5 whole Zucchini

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪Snack 🍿 Japanese 🇯🇵 Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Comfort-Food Pescatarian 🐟

Vegetarian Sushi features seasoned short-grain rice rolled with sesame on the outside and a crisp, refreshing mix of avocado, cucumber, zucchini, and green bell pepper inside. The rice is lightly tangy and slightly sweet, balancing the creamy avocado and crunchy vegetables. Serve it for a light dinner or a shareable platter when you want fresh, clean flavors.

Prep45 mins
Cook15 mins
Serves4
DifficultyMedium

1

Place the rice and water in a saucepan over high heat, bring to a boil, then reduce the heat to very low.
2

Cover with a tight-fitting lid and simmer the rice until the water is absorbed, about 15 minutes.
3

Remove the rice from the heat and let it stand, covered, for 10 minutes.
4

Stir together the red wine vinegar, sugar, and salt in a bowl until the sugar dissolves.
5

Fluff the rice with a fork and transfer it to a large bowl; pour the vinegar mixture over the rice and stir to coat.
6

Spread the rice onto a large sheet of parchment paper and fan it until cool.
7

Cover the rice with damp paper towels.
8

Sprinkle the avocado slices with lemon juice in a bowl.
9

Spread a thin layer of sesame seeds over a sushi mat.
10

Scoop about half a cup of the cooled rice and spread it evenly on the sushi mat.
11

Arrange 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the center of the rice.
12

Lift the edge of the sushi mat and fold the bottom edge up to enclose the filling, then roll the sushi tightly into a thick cylinder.
13

After rolling, wrap the sushi in the mat and gently squeeze to compact it firmly.
14

Repeat with the remaining ingredients to make 4 rolls.
15

Place the rolls on a serving plate, slice each into 6 or 8 pieces, and cover with damp paper towels until serving.